Keto Zoodle Alfredo

People say they love pasta, but often what they really crave is the sauce. Not that pasta is merely a “filler,” however. Noodles offer a nice texture and lighter feel—putting the sauce in a proper proportion of taste and richness within the overall dish. That may be especially true with alfredo, one of the richest sauces around. Its creamy fullness is hard to resist, and with this low-carb zoodle recipe, you won’t have to.


Time in the Kitchen: 20 minutes


  • 3 spiralized zucchinis
  • 1 1/2 cups broccoli
  • 1 tub (250 g) organic cream cheese
  • 1 cup macadamia milk
  • 1 cup grated Parmesan cheese
  • pinch of ground nutmeg
  • 1 tbsp. Italian parsley (optional for garnish)
  • salt and pepper to taste


Boil zoodles in sea-water-salty water for a few minutes and drain.

For sauce, heat cream cheese with 1 cup each milk and Parmesan in a nonstick pot. Bring to a soft boil.

Season with a dash of ground nutmeg, and salt and pepper to taste.

Put zoodles in serving dish or broil-safe dish if you wish to broil for a baked look as pictured.

Pour enough sauce on zoodles and broccoli to cover them. (Note: This recipe makes enough sauce to cover almost twice as many Zoodles as pictured. There will be plenty for leftovers!)

Top zoodle mixture with extra Parmesan, black pepper and chopped Italian parsley.

Broil if desired. Serve on its own or with baked chicken, and enjoy!

Nutritional Info (per serving):

  • Calories: 243.5
  • Carbs: 6.5 grams
  • Fat: 20 grams
  • Protein: 9.7 grams

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13 thoughts on “Keto Zoodle Alfredo”

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  1. For those that can’t do dairy, I’ve found macadamia cream (soak macadamias for at least an hour in water, drain keeping liquid, puree with enough soaking water plus 1 tbsp ACV per cup of nuts to make it smooth) is a great cream/cream cheese substitute in many meals. (Even cheesecake!!–at least cupcake sized ones–plus you can use coffee or juice to flavor them instead of the soaking liquid.) Not sure how to replace the parmesean, but maybe nutritional yeast or just don’t. I was just thinking about making something like this the other day. Thank you!

    1. And that’s presalted macadamias from Costco. If they aren’t presalted, add salt to taste, too.

  2. So I’ve always had issues using zoodles in sauce because I find that they become very watery and dilute the sauce (no matter how much I drain them). Does the salt water help this issue? We LOVE alfredo with chicken and broccoli and I have been making almond/arrowroot flour noodles (not low carb) with it. I’d love to successfully use zoodles!!

    1. I saute them in a bit of oil for a few minutes. I find that it keeps it from getting too moist.

      1. I do the same with the smallest amount of oil. Then finish them with butter.

    2. I’ve found that spreading them on a baking sheet and cooking at 400º for 10min doesn’t leave them nearly as soggy as other methods.

      1. I’ve tried that recently too, Les, and really liked the results. Recently I wanted to add some roasted cauliflower to a zoodle dish. After roasting the cauliflower 15 minutes at 400º, I added the oil-tossed zoodles right on top of them for the last 5 minutes. Perfect!

  3. You could also use Palmini noodles (Heart of Palm). They come in a can (not sure if BPA free – it is GF) so it’s convenient & not watery but expensive. You are able to get the on Amazon- I’m sure there are plenty of other places to get them but have not really looked. My family likes them.

    1. We make this recipe for 2, with all ingredients halved. For broccoli, now listed as 1 ½ cups for the full recipe, we steamed 9 ounces for just the two of us. A swizzle of siracha added at the table cut the heaviness of the cream sauce. And we used almond milk because that’s what we had.

  4. Can heavy cream be used instead of cream cheese, or is that secretly better?

  5. I love zoodles and I love Alfredo sauce. My question is, does boiling and draining the zoodles first make them less runny? I’ve never done that step before, my attempts at wringing or draining out the water never work and my spaghetti with zoodles are always too runny. I’ve been sharing your recipes on my Pinterest board for others to try!